Directions

3. In a large pot, melt the butter over a flame.Add the onion and celery and sauté for 2 minutes.Add the potatoes, parsley and salt and sauté for another minute.

4. Add chicken broth to the pot just until the potatoes are covered with the liquid.Do not add any more broth or the soup will turn out very thin.Add the bay leaves.

5. When the broth comes to a boil, cover and reduce the flame.Simmer until the potatoes are tender. Add vinegar.Stir occasionally.

6. In a small bowl, add the sour cream.

7. Add 1 tablespoon of flour for every cup of chicken broth used.Mix until smooth and no lumps of flour remain.

8. Add a spoonful of the soup to the bowl and then add slowly to the soup pot, stirring constantly until the mixture becomes very hot and thickens.Do not let the soup come to a full boil - reducing the heat if needed.

9. Add the pepper and adjust spices as needed.

Notes: Serve this soup hot in a bread bowl, or serve with crackers or croutons.

Variations: To make this a vegetarian dish, use Vegetable Broth in place of the Chicken Broth. Corn Chowder: Before preparing the above recipe, fry 6 strips of bacon (optional). Drain the crunchy strips on a paper napkin.Crumble or slice the bacon.Add the bacon to the soup above when you add the chicken broth.When hot, add a small can of corn, creamed or fresh after the cream has been added.Use some of the juice from the can for extra flavor if desired.If available, add a small can of green chilies.Serve hot with a side of corn chips and a dash of cayenne pepper.